1) Combine all the marinade ingredients.

2) Place the cheese in a shallow bowl, cover with the marinade

and leave overnight.

3) On the day of serving: put the shallots in a roasting pan. Pour

over the marinade from the cheeses, add balsamic vinegar and

sprinkle the sugar over the top. Bake for 45-50 minutes until

the shallots are tender. Strain the juices and reserve.

4) Mix the shallots with the beetroot.

5) Blend the dressing ingredients and add the strained juices from

the shallots.

6) Place the cheese on a baking sheet under a hot grill or in an

oven to warm through and soften. Do NOT let them melt.

7) Place a portion of cheese on a plate and surround with the

beetroot and shallots